Paraben Free Quick Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled meats to a simple cheese plate. The brine comes together in minutes using apple cider vinegar, honey, and a handful of pantry basics, so there's no complicated process standing between you and a jar of something genuinely delicious. Avoiding parabens in packaged foods can be trickier than it sounds, since preservatives often hide in store-bought condiments and jarred pickles — making a homemade version like this one a smart, clean alternative. Salting the cucumbers first draws out excess moisture, which means the slices stay satisfyingly crunchy even after soaking in the brine. The optional turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the bright, herby flavor. Once cooled and chilled, they're ready to eat in about 30 minutes, though they only get better the longer they sit in the refrigerator.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
- ½ tsp fine sea salt
- 2 cloves garlic, thinly sliced
- 3 sprigs fresh dill
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Toss the cucumber slices with 1 tsp fine sea salt in a colander set over the sink. Let stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel.
- 2
Combine the apple cider vinegar, water, honey, and 1/2 tsp fine sea salt in a small saucepan over medium heat. Stir until the honey dissolves and the brine just comes to a simmer, about 3–4 minutes. Remove from heat.
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